These Indian potatoes are so flavorful and exotic. Although I couldn’t find every ingredient, I was able to research excellent substitutions. We enjoyed this dish with some naan bread or as a side to accompany grilled chicken. So yummy!
Ingredients
- 4 baking potatoes, boiled, peeled, cooled & diced
- 1 medium tomato, chopped into chunks
- 2 TBS ghee
- 1 TBS mustard seeds
- 1 tsp ground cumin
- 4 Thai chilies
- 1 tsp turmeric
- 1 TBS chopped fresh basil
- Sea salt to taste
- 3/4 cup water
- Juice of 1 lemon
- Zest of 1 lime
- 1 tsp chili powder
- Basil & cilantro for garnish
- Note: The original recipe called for cumin seeds & curry leaves. I didn’t have cumin seeds, so I subbed ground cumin. I couldn’t find curry leaves, so I researched what I could substitute. It was suggested that a combination of basil & lime zest would work & I thought the taste was delightful.
Instructions
- In a large pan heat the ghee. When hot add the mustards seeds, cumin & chilis.
- Add in the potatoes & tomatoes and toss around for a few minutes on medium high heat.
- Add in the turmeric, chopped basil & sea salt and toss around.
- Add in the water and lightly mash the potatoes. Cover & let simmer for 5 minutes.
- Reduce heat to a simmer and Add in the lemon juice & lime zest. Toss potatoes to incorporate. Taste to see if you need to add more sea salt. Add a sprinkle of chili powder all over the top.
- Garnish & serve with Naan bread or as a side with beef, chicken or lamb.
